Preparation

Prepare barbecue (medium heat). Brush kebabs with all but 2 tablespoons saffron butter. Season with salt and pepper; grill until vegetables are tender and brown, turning frequently, about 20 minutes. Brush with remaining butter.

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Recent Review

Thanks for the heads up on the metal skewers ! I first used a metal one to pierce a hole through the corn and them threaded all the vegetables through the wooden skewers. No matter what brand or price of saffron I buy, none ever has a flavor that comes through. So there wasn't much of a saffron flavor in this dish, although the spice did nicely color the vegetables golden. I made this recipe with the moroccan chicken, as suggested, and a slightly different couscous recipe (Bon Appetit, December 1996). It was a perfect accompaniment to the other dishes, although I wouldn't rate it outstanding on its own.